Cheesecake With Orange Rum Sauce Recipes

CHEESECAKE WITH ORANGE RUM SAUCE

Steps:

• Preheat oven to 375 degrees.
• Thoroughly greas a 10" springform pan.
• Beat together cream cheese & butter until creamy.
• Blend in sour cream.
• Add sugar, cornstarch, lemon juice, & vanilla; beat until well blended.
• Add eggs, one at a time, beating well after each addition.
• Pour into prepared pan.
• Place springform pan in a larger pan; add enough water to come halfway up the outside of the springform pan.
• Bake 1 hour or until set.
• Turn off oven and let cheesecake cool for 1 hour with oven door slightly open.
• Remove cheesecake from oven; let stand on wire rack for 2 hours.
• Loosen cake from rim of pan; cool completely before removing rim of pan.
• Refridgerate at least 6 hours before serving.
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• Orange Rum Sauce:.
• Place juice and orange peel in a small saucepan; simmer over low heat for 5 minutes.
• Add corn syrup, sugar, and rum; stir until the sugar dissolves.
• Increas heat to high; bring to a boil.
• Reduce heat to medium; boil 20 minutes or until liquid beacomes syrupy.
• Remove from heat; cool throughly.
• Stir in macadamia nuts and serve over slice of cheesecake.

HOT BUTTERED RUM CHEESECAKE WITH BROWN SUGAR-RUM SAUCE

Steps:

• Heat oven to 350°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.
• While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.
• Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover; continue refrigerating at least 9 hours but no longer than 48 hours.
• In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.
• To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.

HOT BUTTERED RUM CHEESECAKE

Steps:

• Heat oven to 325°F. Mix crushed cookies, brown sugar and butter. Press firmly in bottom of ungreased springform pan, 9x3 inches.
• In large bowl, beat cream cheese, granulated sugar, whipping cream, rum extract, cinnamon, cloves and nutmeg with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs on low speed until well blended. Pour over crust; smooth top.
• Bake 1 hour 15 minutes to 1 hour 25 minutes. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven and cool in pan on wire rack away from drafts 30 minutes.
• Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
• Run metal spatula along side of cheesecake to loosen again; remove side of pan. Store cheesecake covered in refrigerator.